- 3 Tbsp. olive oil
- 2 med yellow onions, diced
- 1 red bell pepper, med dice
- 6 carrots, cut into half moons
- 3 zucchini, cut into half moons
- 1/2# mushrooms, sliced
- 1 Tbsp. dried thyme
- 3 cloves garlic, minced
- 28 oz. can diced tomatoes
- 12 cups fresh turkey stock made from the bones, (or chicken stock or a combination)
- salt and pepper to taste
- Worcestershire sauce to taste, approx. 1 Tbsp.
- Texas Pete hot sauce to taste
- ½ - 1# leftover turkey meat, cut into cubes (amount depends on how meaty you want your soup)
- 1/2# pasta, cooked al dente
- fresh basil, chiffonade to taste
- Heat the olive oil in a stockpot. Sauté the onions over medium heat until they are translucent.
- Add the carrots, garlic, thyme, salt and pepper and sauté 3-5 minutes.
- Add the zucchini and red pepper and sauté briefly.
- Add the remaining ingredients except fresh basil, leftover turkey and cooked pasta. Bring to a simmer and cook 30-45 minutes.
- Stir in the turkey and pasta and heat through. Season to taste.
- Garnish with the fresh basil when served.
- As shared on FOX5/Good Day Atlanta
- Turkey, dressing, cranberry sauce, provolone cheese
- Turkey, green bean casserole, onions, mozzarella cheese
- Turkey, Brussel sprouts, potato gratin, parmesan cheese
- 1 lb leftover turkey meat, diced
- Olive oil
- 1 green bell pepper
- 1 red bell pepper
- 1 onion
- 10 (10 inch) flour tortillas
- 1 (8oz) package shredded cheddar cheese
- 1 (8oz) package shredded Monterey Jack cheese
- Unsalted butter
- Place on half of a tortilla, fold it over, pan griddle until hot in the middle and the cheese has melted. Cut and serve immediately.
- Heat the oil in a large frypan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the turkey and vegetable mixture, then sprinkle with the cheeses. Fold the tortillas in half and place onto a baking sheet.
- Heat enough butter in the same large frypan to coat the bottom. When the butter is bubbly, add two quesadillas and cook on each side until heated through, and cheese is melted.
- As shared on Fox5/Good Day Atlanta
A salt block can be the basis for a stunning cheese display. We love to put together a carefully selected array of three cheeses on a block, with two or three complementary condiments. Leave the cheese in wedges or overlap or fan to limit contact with the block. For the best results, follow these tips:
- Chill the salt block in the refrigerator for several hours or overnight.
- If slicing, overlap or fan the slices so that only a small part of each slice is in contact with the salt block.
- Place liquid condiments and mustard in small, clear glass bowls. Mound thicker condiments, like chutney or jam, directly on the salt block.
Try These Combinations
Soft Cheese Trio:
Brie, Humboldt Fog, chèvre
Condiment ideas: pepper jelly, honey, pear slices
Manchego, Camembert, Idizabal
Condiment ideas: quince paste, dried figs, Marcona almonds
Truffle Tremor, sharp cheddar, Cayuga Blue
Condiment ideas: honey, chutney, Granny Smith apple slices
Burrata, La Tur, Piave Vecchio
Condiment ideas: dried cherries, mostarda ( a sweet and spicy Italian condiment made of candied fruit in a mustard-flavored sauce), fig jam
Blue Cheese Plate:
Gorgonzola Dolce, Point Reyes Original Blue, Cashel Blue
Condiment ideas: fig preserve, truffled honey, caramelized onions